Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS

Abstract

Oil extractions from red pepper seed were performed by supercritical CO 2 . Three-level Box-Behnken factorial design (BBD) from response surface methodology (RSM) was applied to optimise the main extraction conditions including pressure, temperature and concentration of modifier (ethanol). The optimum conditions were as follows: extraction pressure, 27.17 MPa; extraction temperature, 47.67°C; and the added concentration of modifier, 8.11 vol.%. Under the optimum conditions, the oil yield of 18.4% was obtained, which was well matched with the predicted yield. A simple, stable and sensitive method for the simultaneous determination of saturated and unsaturated free fatty acids in extracted oils using 2-(11H-benzo[a]carbazol-11-yl)-ethyl-4-methylbenzenesulfonate (BCETS) as labelling reagent with fluorescence detection has been developed. All of free fatty acids (FFA) were found to give a linear response with correlation coefficients of >0.9991. The detection limits at a signal-to-noise ratio (S ⁄ N) of three are in the range of 19.06-41.19 fmol. This method should have powerful potential for the trace analysis of short-and long-chain FFA from edible oils, foodstuff and other complex samples.

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuumL.) seed extracted by subcritical butane extraction

“…Fatty acid composition analysis was carried out by GC for the oils obtained by SBE and ME. As shown in Table , all oils extracted were rich in unsaturated fatty acids (linoleic acid and oleic acid, making up 81.66–82.95% of total fatty acids) and relatively low in saturated fatty acids (mainly palmitic acid, making up 11.43–11.70% of total fatty acids), in accordance with previous studies . The fatty acid composition did not change with the extraction method or roasting, and no significant differences were observed between fatty acid profiles.…”

“…Saturated fatty acids such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), arachidic acid (C20:0), behenic acid (C22:0) and lignoceric acid (C24:0) contributed 0.20, 11.43, 2.53, 0.26, 0.32 and 0.26% respectively to the total oil composition. The content of palmitic acid was lower than that reported by Jung et al (13.42%), Li et al (16.71–17.90%) and Yang et al (13.70%).…”

“…After roasting, these values changed to 186.84, 194.08 and 261.21 g kg −1 respectively. The crude lipid content of unroasted red pepper seed was lower than that reported previously, while its crude protein and fiber content was slightly higher than that reported by other investigators . The red pepper seed was rich in oil, protein and fiber.…”

“…In the last two decades, although there have been some studies on red pepper seed, most of them have focused on extraction technology, fatty acid composition, chemical component analysis, oxidation resistance and the effect of roasting on the pyrazine content of red pepper seed oil . The volatile flavor compounds of oil extracted by SBE from red pepper seed after roasting have not been studied.…”

Micro-encapsulation of ozonated red pepper seed oil with antimicrobial activity and application to nonwoven fabric

“…Recently, more attention has been focused on the characterization and utilization of red pepper seed oil (RPSO) (El‐Adawy and Taha ; Li et al . ).…”